Tag Archives: gluten-free

Mexican Kale Quinoa Salad

I can eat quinoa in so many ways, I throw it in stir frys, chili’s, in place of brown rice, but my husband doesn’t love quinoa, and will always go for the brown rice instead of quinoa. But this recipe is an exception. I think all the mexican foods, kale and the lime juice, masked the flavor and texture.He told me twice during dinner that he really liked this salad, and the next morning he had it for breakfast with some scrambled eggs on the side! If you’re looking for a good way to use this superfood, that contains all 9 essential amino acids, give this one a try!

THE RECIPE

Mexican Kale Quinoa Salad
Serves 6-8

1 c dry quinoa
1 1/2 c water
1/2 tsp sea salt, divided
3 c loosely packed, finely chopped kale, stems removed
1 red bell pepper, seeded and chopped
1 jalapeno pepper, finely chopped (include seeds if you like spice)
1/2  red onion, chopped (if you don’t love onion, try soaking in cold water for 10 min, drain then add to salad)
1/2 c chopped cilantro leaves
1 1/2 c cooked black beans (or a 15 oz can, rinsed and drained)
1/3 c lime juice (about 3 limes)
1/3 c extra virgin olive oil
1/2 c Feta cheese, crumbled (chopped olives work too)
1 avocado, sliced
1/2 c toasted pepitas (toast on cookie sheet in 350 degree oven for about 5-8 minutes)

In a medium saucepan over high heat, bring water, quinoa and 1/4 tsp salt to a boil. Reduce heat to low, cover and simmer for about 15 minutes until water has been absorbed. Transfer to a large salad bowl and fluff with a fork. Set aside to cool. Once cool, add the kale, bell pepper, jalapeno, onion, cilantro, back beans, lime juice, oil, Feta cheese and remaining 1/4 tsp sea salt to the quinoa and toss to combine. Chill in the fridge until ready to serve. Just before serving, top with the avocado slices and pepitas.

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Filed under Dinner, gluten-free, Lunch, Salads, Snacks/Sides/Appetizers, vegan, vegetarian

Butternut Squash and Onion Frittata

I have my second ever half marathon coming up this Saturday morning and I’m a feeling a little nervous. I feel prepared, I trained a lot over the past four months, usually running 6 days a week, doing some speed work outs, long runs and easy runs each week, and also doing some yoga and weights mid week, but I ran this same half last year and I ran it hard, and I really want to get a personal record. But it may not happen. And that makes me nervous. But I know that in the long run, it doesn’t really matter and that PR or not, it’s gonna be okay.

Besides all my running, I’m also trying to get really nutritious and quality foods in this week(and always), and I’ve already got my dinner, the night before the race, and my breakfast that morning, all planned out. I’ve been trying lots of new recipes from Runner’s World magazine and my ‘Run Fast Eat Slow’ cook book and this is a recipe I lightly adapted from the Runner’s World magazine.   Scott and I LOVED this Frittata, though most of our kiddos didn’t appreciate all the chunky veggies.  But, since I don’t always cater to our children’s tastes anyway, because I know that they need to experience these foods so that they will one day develop a taste for them, we still make them and I will for sure be making this one again!

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You can buy already cubed butternut squash to save prep time, but to save money I usually buy the whole squash and then peel and cut it myself. And when I say ‘peel’, what I really mean is, I take a sharp knife and slice off all the skin with a downward motion on my cutting board. Once it’s all cubed, I put mine on a large rimmed baking sheet with a silicone liner, drizzle with my olive oil, salt and garlic and cook it in the oven at 425 degrees for about 30 minutes. You can do this step hours, or even a day, before you throw the dish together. If not using within a couple of hours, cover your squash and store in the fridge until you’re ready.

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In a medium sized mixing bowl, whisk together eggs, 1/4 tsp salt and pepper, feta cheese and cooked squash. Set aside. Heat 1 Tbsp of olive oil in a cast iron skillet over medium heat. Saute 1 sliced onion and cook, stirring until brown and soft, about 10 minutes.

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Pour the egg mixture into the cast iron skillet with onion and stir gently. Transfer to oven and bake at 350 degrees for about 30 minutes, until eggs have set.


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Butternut Squash and Onion Frittata 

2 cups butternut squash, cubed
3 Tbsp olive oil, divided
1/4 tsp salt
1/4 tsp garlic powder
1 Tbsp olive oil
1 onion, sliced
9 eggs
1/4 tsp salt and pepper
1/2 c feta cheese

Cube butternut squash, if you haven’t already. Place on baking sheet, toss with 3 Tbsp olive oil, sprinkle with 1/4 tsp salt and garlic powder,  and cook in 425 degree oven for about 30 minutes. Set aside.

Heat 1 Tbsp olive oil in cast iron skillet (mine is 12 inches) over medium heat. Saute 1 sliced onion and cook, stirring until brown and soft, about 10 minutes. In a bowl, whisk together eggs, 1/4 tsp salt and pepper. Stir in  feta and 2 cups roasted cubed butternut squash. Pour into the cast iron skillet with onion and stir gently. Transfer to oven and bake at 350 degrees for about 30 minutes, until eggs have set. Serve warm.

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Filed under Breakfast, Dinner, gluten-free

Superhero Muffins

These Superhero Muffins are a recipe I lightly adapted from the cook book, Run Fast, East Slow. Shalane, an olympic marathon runner, often enjoys one of these before a long run or as a snack. They are filled with nutrient dense ingredients including zucchini, carrots, almond meal(they’re gluten-free), oats, walnuts and more! Shalane used olive oil in her recipe, but we subbed that out for coconut oil and a little applesauce, but either way works great.

If you’re not sure how to get grated zucchini and carrots, take a look at the picture below. Basically, I grate it on the really small holes on my cheese grater.

We added carob chips to these muffins, but you could also do chocolate chips or raisins, or you can leave them.

I like to line my muffin tins with silicone liners for easy clean up, and so it’s easy for the kids to grab one and take it to school for lunch. Paper liners are great too, I just always have these on hand because they’re reusable. You can also just spray the pan with Pam.

Enjoy!

Superhero Muffins– adapted from Run Fast, Eat Slow
*makes 15 muffins

1/4 c coconut oil (or olive oil)
2 Tbsp applesauce
1/2 c pure maple syrup
1 tsp vanilla
1 c zucchini (about 1 zucchini)
1 c grated carrots(about 2 carrots)
3 eggs
2 c almond meal**
1 c rolled oats
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking soda
1/2 tsp sea salt
(optional) 1/2 c chopped walnuts
(optional) 1/2 c raisins, chopped dates, or chocolate/carob chips

Preheat oven to 350 degrees. Line muffin tins with paper or silicone liners, or spray with Pam. In a medium saucepan or a microwaveable bowl, warm the coconut oil, applesauce and maple syrup until coconut oil is melted(if they’re not warm, the coconut oil will turn into firm clumps). Transfer to a large mixing bowl. Stir in the zucchini, carrots and vanilla. Stir in eggs. Add the almond meal, oats, cinnamon, nutmeg, baking soda and salt and stir to combine. Add the optional chopped walnuts and chocolate chips. Using an ice cream scoop, pour batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a toothpick inserted in the center of a muffin comes out clean, about 30 minutes(20-25 for mini muffins).

*these can be frozen in a tupperware or freezer ziploc bags. Pull out in the morning and it’ll be thawed by lunch, or you can defrost in microwave on low power.

**I make my own almond meal in my high power blender by grinding 1 1/2 c raw almonds until they resemble almond meal. I blend for a few seconds, then scrape with my rubber spatula and blend for a few more seconds….don’t over blend as it’ll turn to almond butter.

 

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Filed under Breads, Breakfast, gluten-free, Snacks/Sides/Appetizers

Spirulina Power Green Smoothie

I’ve been playing around with my green smoothie recipe, wanting to use both chia seeds and spirulina powder as they have so many health benefits. The tricky part is coming up with a recipe that tastes good when spirulina powder is added. But after playing around a bit, I found one that is delicious and my kids think so too! This recipe makes about 24 oz which means it makes just enough for me for breakfast :).

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THE RECIPE:

Spirulina Power Green Smoothie
*makes 24 oz

10 oz cool water
1 Tbsp chia seeds
1/2 tsp spirulina powder
4 c power green mix (spinach, kale and chard)
5 baby carrots
1/2 lemon, peel cut off
1/2 apple, cored
1 frozen banana
1/2 c frozen blueberries

Pour water into high power blender and add chia seeds. Allow the chia seeds to soak for a few minutes, and in the meantime gather and prep your other ingredients. Add spirulina, greens and carrots and blend until combined, about 10 seconds. Add the remaining ingredients and blend on medium power, until smooth (I take my blendtec through two full cycles of blending to get it to the smooth consistency I like). Drink immediately.

*chia seeds get thick and gel-like when they sit in liquid, so if you don’t drink this all right away, store it in a jar in the fridge and before drinking, give it a shake.

-Why a “power” green smoothie

  • chia seeds are considered a super food, high in omega-3 fat, which is something most people don’t get in their typical diet unless they’re regularly eating fish or taking fish oil, also a good source of protein and fiber as well as vitamins and minerals
  • spirulina powder is an algae, fresh water plant, and is also a super food. It is full of minerals and vitamins and is a good source of protein
  • lemons are alkaline and are a cleansing food, also high in vitamin c and antioxidants
  • bananas are high in potassium and are especially a great food to consume before or after exercising. Good source of vitamins, minerals and fiber
  • blueberries are very high in antioxidants and a good source of vitamin c
  • spinach, kale and chard are high in fiber and they act as a broom in your body and sweep up and clear out heavy metals and toxins, also high in vitamin A and vitamin C

324 calories; 4 g fat, 70 g carbs, 10 g protein

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Filed under Breakfast, gluten-free, Smoothies, vegan

Almond Flax Protein Balls

We love protein bars and balls (I’ve posted recipes for both in the past), and I have a new one for you today which I’m super excited about because it is delicious! You guys, I hide these from my kids, they’re that good. I make them when they’re at school so they don’t even know, and then I put them in our fridge in the garage, behind something big :). I only make 16 at a time which will last me a couple of weeks, or at least a week! But with 5 kids snacking on them,  and begging for more, they wouldn’t last a day in our house. I suppose I could double the recipe….maybe someday I will, and then maybe I will share. Maybe.

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At the very end of this post I will have the macro numbers since my hubby and I are doing an 8 week macro counting challenge…which is hard but kinda fun, like playing a game, and since my husband and I are doing it together we can motivate one another. He’s raising his macros trying to gain a few pounds, and I’m doing the opposite. He’ll text me a couple of times a day with “i’m stuffed” or “I’m so full”, and I text back with some encouraging emoji like a thumbs up for “you got this!”, but inside i’m thinking, “I wish that were my problem, being too full.” Instead I’m mostly not ever full, but I’m not starving either. It’s all good and we only have 6 1/2 weeks to go! :). I’m hoping this whole process will teach me to be more aware of my foods and their caloric content and it’s a good reminder for me that I don’t need to be, nor should I be, snacking all throughout the day and that it’s okay to be hungry, probably good actually, because it means I’m allowing time for my food to digest fully, not overloading my system, and it makes me appreciate the flavor of foods more; everything tastes amazing these days!  Alright, enough of that, let’s get on with the recipe!

In a medium mixing bowl add almond butter, syrup, flax, protein powder and vanilla and stir together. Add almond flour and mix well.

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Place on an ungreased cookie sheet using a cookie scoop to measure. They can be very close together as they will not change in size. Cover with plastic and put in the fridge to chill for half hour or more. Feel free to then transfer them to a smaller tupperware container.

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You can store these in the fridge or freezer. Enjoy!

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Almond Flax Protein Balls- lightly adapted from Clean Simple Eats
*makes 16 balls; 1 ball is 1 serving

1/2 c almond butter
1/4 c pure maple syrup
2 Tbsp ground flax
1 scoop vanilla protein powder (I like Sunwarrior’s vegan vanilla powder)
1/2 tsp vanilla extract
2/3 c raw almonds, ground to almond flour in high power blender (or 1 c almond flour)

In a medium mixing bowl add almond butter, syrup, flax, protein powder and vanilla and stir together. Add almond flour and mix well. Place on a cookie sheet using a cookie scoop to measure. Cover with plastic and put in the fridge to chill for half hour or more. Transfer them to a smaller tupperware container.Store in the fridge or freezer.

111 calories;  7.8 g fat, 6.7 g carbs, 4.1 g protein

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Filed under gluten-free, Snacks/Sides/Appetizers, vegan

Pumpkin Coconut Breakfast Cookies

I hope you all had a nice Christmas; it is my absolute favorite holiday! I love the lights, the music, the food, I love acting out the nativity with our family and reading the Christmas story and one of my favorite things is having Scott around for several days in a row. This year we were so pleased that his parents were able to join us for Christmas from NC, and Scott was home for almost a week straight which was heaven on earth!

I am so excited to share this breakfast cookie recipe because I am loving them! It’s more of a quick, grab-and-g0 healthy snack or breakfast, rather than a dessert-type cookie. I freeze almost the entire batch and then eat one or two a day, straight out of the freezer; they don’t require any thawing time. If you don’t freeze them, just know that they are a softer cookie and I think after day two you’ll find they get even softer when stored in a tupperware so you’d probably want to freeze them after a couple of days. I waited a day before I froze mine. For those of you that care, each cookie is 100 calories when you make 36 cookies(I’m doing My Fitness Pal again for a short time which I don’t love, but because of all the yummy Christmas foods we still have around the house, I’ve been snacking way too often so this’ll help keep me in check). I found this recipe in this month’s  Runners World magazine, which was submitted by Elyse Kopecky and though her recipe only makes 20 cookies, I found when I used my cookie scoop, 36 was a more accurate amount. If you make them bigger, then obviously, the calorie count per cookie will be higher.

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Here are the ingredients:

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You can buy almond flour, or you can grind your own if you have a high power blender. I just straight up throw in whole, raw almonds and grind them for several seconds, mix it with a rubber spatula, grind for several more seconds, and it’s done!

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I added raisins and a handful of chopped walnuts but you can leave them plain or add some chocolate chips or whatever else you like.

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I mix all my ingredients together in a large mixing bowl with a wooden spoon.

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 I baked these on my silicone mats. I love these baking mats because of ease of clean up and I love that I can slide the whole mat off the cookie sheet and onto a cooling rack with the cookies all in place and it only takes a second.

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Have them cool completely before storing them in a tupperware or in freezer ziploc bags.

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Have a safe and Happy New Year!

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THE RECIPE:

Pumpkin Coconut Breakfast Cookies
*Makes about 3 dozen

2 c almond flour (I make my own grinding a little less than 2 c, whole raw almonds in my Blendtec)
1 1/2 c rolled oats
1 c unsweetened shredded coconut
2 tsp cinnamon
1/2 tsp sea salt

1 c pumpkin puree
1/2 c pure maple syrup
1/2 c melted coconut oil
optional: 1/4 c raisins, chopped dates, walnuts or chocolate chips

Preheat oven to 350 degrees and line a cookie sheet with a silicone mat or parchment paper and set aside. In a large mixing bowl add your flour, oats, coconut, cinnamon and salt. In a small mixing bowl combine your pumpkin, syrup, and oil. Add the pumpkin mixture to the dry ingredients and stir to combine. Add in any optional raisins, nuts, chocolate chips etc and stir until incorporated. Using a cookie scoop, scoop out dough and place on cookie sheet baking for about 25 minutes, until golden(check after 20). Makes 3 dozen cookies.

You can eat these right away or store in a tupperware container for a couple of days. They are also great cold and I like to freeze most of mine and eat them straight out of the freezer (they don’t require any thawing time because they’re a softer cookies).

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Filed under Breakfast, Desserts, gluten-free, Snacks/Sides/Appetizers, vegan

Baked Hashbrowns

We love your typical breakfast foods like waffles, pancakes, eggs, hash browns etc, but most days we don’t have time to make an elaborate breakfast, so we stick to things we have one hand, or faster foods like granola, green smoothies, toast or oatmeal for the everyday. Sunday is generally the only day of the week that we actually have time and want to make a big breakfast, but that being said, this year we have church at 9am(it changes each year) and often times Scott has meetings before church so we’ve made it a weekly tradition to have breakfast for dinner on Sundays.

Home made, baked hash browns are one of the breakfast items we make frequently (feel free to search my ‘recipe’ tab for more of our favorite breakfast recipes). For our family of 7, we usually use 2-3 large russet potatoes which we peel and cut into 1/2 inch cubes, sprinkle with oil and spices and cook for about half hour until they’re golden brown on the edges (I LOVE crispy hash browns! And you know they’re getting crispy when they’re browning on the edges..just watch it because you don’t’ want them burning). This many potatoes leaves us with zero leftovers, but that’s okay because we prefer hash browns fresh out of the oven so they’re nice and crisp.

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We cook our hash browns on silicone baking mats, but parchment papers works great too. By the way, right now Costco has a 3 pack of silicone mats (2 big, one small) for around $18. I bought one before I knew they had them at Costco, for $15! One! So I bought the one’s from Costco as well :), and now I have plenty.

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THE RECIPE:

Baked Hashbrowns
*Serves 6

2-3 large russet potatoes, peeled and cut into 1/2 inch cubes
2 Tbsp olive oil
1/2 tsp garlic powder
1/2- 1 tsp sea salt (1/2 tsp if you prefer less salt in your foods)
1/4 tsp ground black pepper

Preheat oven to 420 degrees. Line a baking sheet with a silicone mat or parchment paper. On the pan or in a large mixing bowl, drizzle the cubed potatoes with olive oil, sprinkle with spices and mix together. Spread out over pan so they’re not overlapping, and bake for 20 minutes, pull out and stir, and put back in oven for another 5-10 minutes until edges are lightly browned. Allow to cool for a couple of minutes in the pan. Serve warm.

 

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Vegan Mac and Cheese

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This recipe came from my baby sister Becca who is gluten free and vegan and who also has this recipe posted on her food blog, so be sure to check her out at: https://glutenfreeplantbasedgoodeats.wordpress.com/ 

Although I’m not vegan or gluten-free, I do a lot less dairy than most because my stomach can’t handle too much, and if you’ve ever read The China Study, which is the most comprehensive study ever done on nutrition, you’ll know that cutting down on all animal products is a good thing (and I didn’t say cutting out, but cutting down. Should be less than 10% of your diet). So I love that I can get the creaminess from this recipe from cashews and sweet potato and almond milk, all blended together, but then I use a little bit of cheddar cheese (only 1 cup), but you can always use the dairy-free cheese as well for the vegan version.

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You’ll want to start off by cooking your pasta elbows, gluten-free or not(I used whole wheat), and peeling and cooking your sweet potato in the microwave for 6 minutes. Or you can cook it in the oven at 400 degrees for almost an hour, but if you do it that way, don’t peel it before hand, just wait for it to cool and slip the skin off.  Once the pasta is done, drain the water, place them in a large mixing bowl, drizzle a little olive oil over top and give it a stir so they don’t stick together. Set that aside and you’ll combine the rest of your ingredients in a blender and blend until it’s smooth. If it’s too thick and your blender is having difficulty blending, just add a little more milk about 1/4 c at a time, giving it a stir and then blending again.

Once it’s all creamy, dump it over your macaroni noodles and stir to combine.

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Grease a 9×13 pan (I smear coconut oil over the whole inside of the pan) and then dump your mac and cheese inside and spread it even. Bake for 15-20 minutes at 400 degrees.

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Serve warm!

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THE RECIPE:

Mac n’ Cheese (lightly adapted from Becca)

Ingredients:

1 lb of whole wheat or brown rice pasta elbow noodles (good price at Trader Joes)

1 sweet potato

1 cup grated cheddar cheese (can use dairy-free cheese like the Daiya brand- mozarella or cheddar)

3 cups of raw cashews

16 oz. almond milk (more if needed to thin so it will blend)

1/2 cup of nutritional yeast(Fred Meyer, Whole Foods or Winco)

1 teaspoon of dijon mustard

1 teaspoon sea salt

pepper to taste

1/2 teaspoon cumin

1 teaspoon garlic, minced
optional: 1/4 tsp paprika

Instructions:

 Cook noodles according to directions on package. Meanwhile, peel the sweet potato and cook in the microwave for 6 minutes (or in the oven, unpeeled, at 400 degrees for 1 hour; can do this before hand). Drain noodles, dump back into your pot, drizzle with a little olive oil and mix so they don’t stick together. Set aside. Preheat the oven to 400 degrees.

 In a blendtec or food processor, add almond milk first and then all the other ingredients and mix until a creamy consistency. If you need to add more milk so your blender won’t burn out from the thickness, add 1/4 cup at a time. Pour over your noodles in the pot and stir to combine.

 Grease the bottom and sides of a 9×13 pan with coconut oil, or something like it. Add stirred mac n’ cheese into the 9×13 pan and place in the oven. Bake in the oven for 15-20 minutes at 400 degrees

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Filed under Dinner, gluten-free, vegan, vegetarian

Peanut Butter Rice Crispy Treats

We moved last week and so things have been crazy busy around here! We didn’t have internet for several days and even my iphone internet was spotty with the cellular data, which is why there was no post last week. But I think we are getting back into the swing of things around here now that we are mostly unpacked…I’m actually a crazy person and unpack and organize everything within the first couple of days, but there are a couple of boxes in the garage I need my hubby to go through and decide where he wants to put things. Anyhow, I haven’t done much cooking over the past month besides the quick and basic essentials: daily green smoothie, crock pot black beans, quinoa, spaghetti and yeah that’s about it :). Tomorrow I intend to make my granola that we always like to have on hand and hopefully I’ll get some real cooking and experimenting time in over the next couple of weeks.

This is a dessert recipe I’ve had for awhile and which we’ve made several times. They are a healthy version of a peanut butter rice crispy treat, which are kinda like my no-bake peanut butter rice crispy bars, but there are a few small differences like less peanut butter, no oats, and different natural sweeteners. Give them a try, they are delicious! And they’d be great to serve to friends at a gathering or to sell at a bake sale.

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I find this cereal at health food stores like Sprouts or Whole Foods. There are a couple of different brands that work well, just make sure it’s the ‘brown rice crisp’ cereal and not the ‘puffed brown rice’.

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THE RECIPE:

Peanut Butter Rice Crispy Treats (vegan, gf)
*makes 1, 9×13 pan, about 12 squares

1 box brown rice crisp cereal
1 c honey (or can use brown rice syrup in place of honey and maple syrup)
1/2 c pure maple syrup
1/8 tsp sea salt
3/4 c natural peanut butter (or almond butter)
1/4 c carob or chocolate chips

Pour rice cereal into a large bowl. Heat the honey and syrup, with a pinch of sea salt in a saucepan over low heat. Add the peanut butter and stir until well combined. Pour over the rice cereal. Mix well with wooden spoon. Once cooled to room temperature, stir in chocolate chips. Make sure it’s cool or the chips will melt. Turn the mixture onto a 9×13 baking dish. Wet your wooden spoon lightly and press the mixture evenly into the pan, or lightly wet hands and press into pan. Let chill for an hour in fridge before cutting into squares and eating (if possible :)).

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Filed under Desserts, gluten-free, vegan

Almond Butter and Apple Rice Cakes

My kids are on week 2 of summer break and we are loving all of our free, non-scheduled time. We have a couple of things still going, like piano is year-round for our 4 oldest kids, and our ten year old son is doing flag football, plus we have a couple vacations planned, family visiting, cub scout camp, girls camp, swimming lessons later in the summer and our move (just locally, but still, a move is a move and it’s a big deal when you’re packing up and moving 7 human beings). After writing that out, it doesn’t sound very unscheduled anymore but it still feels better when you don’t have school on weekdays. We are currently visiting Bryce and Grand Canyon, doing some hiking and camping in a tipi :). Aren’t I good for posting this while I’m on vacation?! No, I don’t bring my computer on vacations, I actually wrote this post last week and scheduled it to post today, which is something I do when we have a lot going on, which seems like always :). Anyway, let’s get onto our recipe for the day which is a super fast, simple and nutritious snack food that I love and eat regularly.

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Plain rice cakes, the ones where the only ingredient listed is, ‘whole grain brown rice’, are one of those foods that I always have on hand. You can buy a pack for $2-$3 and it comes with 14 cakes which is pretty inexpensive.

I like to cover my rice cake with a tablespoon of almond butter (my kids use peanut butter) and then top it with either some carob chips or very thin apple slices, which is something my little sister recently taught me(and I’ve heard banana slices are good too). I love the salty/sweet combination along with the crunchy rice cake. I often have this for a late afternoon snack, or in the morning if I’m going for a long run (more than 6 miles…otherwise I just drink water and make my green smoothie when I get home). I’ve even started making my own almond butter since I got my new Blendtec Twister jar, and it’s super easy and fast. It literally take less than 1 minute to make your own nut butter and that time includes getting the nuts out and grinding them up. But I’ll save that recipe for another post :). I hope you enjoy this fast, simple, and tasty snack!

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THE RECIPE:

Almond Butter and Apple Rice Cakes
*serves 1

1 brown rice cake
1 Tbsp almond butter (or peanut butter)
4 thin apple slices

Spread 1 Tbsp almond butter on a rice cake and top with 4, thin apple slices. Enjoy!

*this is a great snack or pre/post -workout food; I eat this before a long run

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Filed under gluten-free, Snacks/Sides/Appetizers, vegan